This was my first attempt making it. I did a no knead recipe that went into the fridge for 72 hours then pulled out for a 2 hour room temp rise. It was delicious yet seemed too dense for a focaccia. Help!
by spaghettimonster000
15 Comments
theforrestjoy
Less of a knead. When you’re folding(if) it over don’t press hard, just bring the two folds together. Also ensure that if you’re in a cold area that you’re giving enough time to rise to really let those air pockets build.
El-Carlol
Hello, I will say more water? my recipe is 300g flour, 180 water, 10g dry yeast, 1/2 spoon sugar, 1 tea spoon of sea salt, Olive Oil to taste (in my case a lot xD) and optional garlic powder 😀
throwthewholeraccoon
Recipe? It looks like it has the texture of a red lobster cheddar biscuit. I’m inclined to guess the temperature of the room was a little cold
CommentOld2140
Overnight bulk fermentation helps a lot, but the recipe I follow (which yields big bubbles) doesn’t recommend leaving the dough in the fridge past 48 hours. I follow this recipe https://www.emmafontanella.com/no-knead-focaccia
JeanVicquemare
I’m trying to figure out how you could get that crumb if it was hydrated correctly and yeasted and had some time to proof.. it looks like it didn’t really rise at all. You might have to post the recipe that you followed
jorliowax
Not to assume anything but I just made a focaccia despite having only two cups of bread flour. I made up the difference with all purpose flour. It came out dense like this (delicious though). Did you happen to use all purpose flour? It really makes a difference to use bread flour. Also, I agree that 72 hours is too long. I would do between 24 and 48 hours, and then an hour or two at room temperature.
Was it store bought yeast or sourdough? Also looks like it needed more olive oil and a longer bake.
lostat17
what type of flour did you use?
nohwnd
This is my goto recipe: https://www.saltfatacidheat.com/fat/ligurian-focaccia i recommend splitting it to two oiled up racks with parchment paper, and doing few folds of the dough in the morning after it ferments. Then let it sit for 4-6 hours more. Burst all big bubbles and bake. Thin focaccia with big bubbly crust.
Did you cut into a hot focaccia? Looks a bit like it.
OuterSpiralHarm
This is low effort and WORKS! Just takes time:
*Focaccia Recipe* – 470g water, warm -560g flour – 2tsp salt – 20ml Olive Oil – 7g yeast ———- – Mix salt, water, oil. – Add yeast to the flour and mix all ingredients. – when full mixed leave for 30mins. – Put your fingers down the side and pull though dough up and across the bowl. – Do this in all 4 directions. – Leave for 30mins, repeat process 4 times over 2 hrs. – Refrigeratate overnight. – Fold once more. – Oil a tin with lots of Olive oil. Sprinkle lightly with flour. – Pour in dough, and leave for 30mins. – Drizzle withe olive oil. – Add extras like olives, tomatoes, onion, herbs. – With all ten fingers, jab loads of holes all over the dough, all the way through to the bottom. – Bake at 220c for 20mins or until golden. – Remove from dish to cool and sprinkle with salt.
kazzah31
The recipe I use recommends leaving it for four hours after removing from fridge before baking
15 Comments
Less of a knead. When you’re folding(if) it over don’t press hard, just bring the two folds together. Also ensure that if you’re in a cold area that you’re giving enough time to rise to really let those air pockets build.
Hello, I will say more water? my recipe is 300g flour, 180 water, 10g dry yeast, 1/2 spoon sugar, 1 tea spoon of sea salt, Olive Oil to taste (in my case a lot xD) and optional garlic powder 😀
Recipe? It looks like it has the texture of a red lobster cheddar biscuit. I’m inclined to guess the temperature of the room was a little cold
Overnight bulk fermentation helps a lot, but the recipe I follow (which yields big bubbles) doesn’t recommend leaving the dough in the fridge past 48 hours. I follow this recipe https://www.emmafontanella.com/no-knead-focaccia
I’m trying to figure out how you could get that crumb if it was hydrated correctly and yeasted and had some time to proof.. it looks like it didn’t really rise at all. You might have to post the recipe that you followed
Not to assume anything but I just made a focaccia despite having only two cups of bread flour. I made up the difference with all purpose flour. It came out dense like this (delicious though). Did you happen to use all purpose flour? It really makes a difference to use bread flour. Also, I agree that 72 hours is too long. I would do between 24 and 48 hours, and then an hour or two at room temperature.
I answered this already in the baking sub.
Try this recipe instead [Big Bubble Focaccia](https://www.emmafontanella.com/no-knead-focaccia)
Was it store bought yeast or sourdough? Also looks like it needed more olive oil and a longer bake.
what type of flour did you use?
This is my goto recipe: https://www.saltfatacidheat.com/fat/ligurian-focaccia i recommend splitting it to two oiled up racks with parchment paper, and doing few folds of the dough in the morning after it ferments. Then let it sit for 4-6 hours more. Burst all big bubbles and bake. Thin focaccia with big bubbly crust.
See here how it looks like pizza: https://www.reddit.com/r/Breadit/comments/1hjixdx/foccaciopizza/?tl=de
Did you cut into a hot focaccia? Looks a bit like it.
This is low effort and WORKS! Just takes time:
*Focaccia Recipe*
– 470g water, warm
-560g flour
– 2tsp salt
– 20ml Olive Oil
– 7g yeast
———-
– Mix salt, water, oil.
– Add yeast to the flour and mix all ingredients.
– when full mixed leave for 30mins.
– Put your fingers down the side and pull though dough up and across the bowl.
– Do this in all 4 directions.
– Leave for 30mins, repeat process 4 times over 2 hrs.
– Refrigeratate overnight.
– Fold once more.
– Oil a tin with lots of Olive oil. Sprinkle lightly with flour.
– Pour in dough, and leave for 30mins.
– Drizzle withe olive oil.
– Add extras like olives, tomatoes, onion, herbs.
– With all ten fingers, jab loads of holes all over the dough, all the way through to the bottom.
– Bake at 220c for 20mins or until golden.
– Remove from dish to cool and sprinkle with salt.
The recipe I use recommends leaving it for four hours after removing from fridge before baking
Hello
Higher hydration, longer ferment